Heat olive oil in a large skillet over medium heat. Add the onion and cook for three minutes. Stir in garlic for one minute. Add ground beef and cook until brown. Drain extra grease if needed before moving forward.

Sprinkle taco seasoning and smoked paprika over the beef. Stir well until every piece is coated. Cook for one minute. This simple step helps the spices become richer and more flavorful before adding the liquids.

Pour in the diced tomatoes, beef broth, and milk. Stir everything together until mixed well. Bring the mixture to a gentle boil while stirring often so nothing sticks to the bottom.

Add the pasta shells directly into the skillet. Stir well. Cover with a lid. Cook for about 12 minutes. Stir every few minutes so the pasta cooks evenly and stays tender.

Lower the heat. Add the softened cream cheese. Stir until completely melted. Add cheddar and Monterey Jack cheese slowly. Stir gently until the sauce becomes creamy, smooth, and rich without any lumps.

Mix in the corn and black beans. Cook for two more minutes until heated through. Taste the pasta. Add salt and pepper if needed. Sprinkle fresh cilantro over the top and serve with lime wedges.